There's something happening here, but what it is ain't exactly clear.
There's a man with a gun over there, telling me I got to beware.
I think it's time we stop, children, what's that sound? Everybody look what's going down.
There's battle lines being drawn, and nobody's right if everybody's wrong.
Young people speaking their minds, are getting so much resist, 18 fucking dollars a kilo.
We stop, hey, what's that sound? Everybody look what's going down.
What a field day for the heat, a thousand people in the street.
These are the ingredients we bought in the store earlier, now we'll make our scotch
feel at stake to the worst in vegetables and sweet potato, toad, toad, toad, fries.
Well my apprenticeship consists of a lot more than just toast spreading, it consists of
jam spreading, the teller spreading, peanut butter spreading, the vegemite spreading,
apple smithy spreading.
Preparations for cooking today, we need a few items, I'll run you through those.
chopping board parsley we're gonna chop it up fine it'll taste great with the
steak and look beautiful as a garnish baby carrots roast them in the oven few
herbs few spices beautiful asparagus roast them in the oven few spices few
herbs beautiful sweet potato chop them up deep fry them nice and healthy
chili that'll add great flavor and much spice to the meal
my friend the scotch fillet after you marinate her and cook her and rest her
and eat her she'll be gone
and then dine scotch whisky the olive oil fillets
now you see me just getting our preparations ready for the meal I'm
getting changed I'm getting a few utensils ready for some chopping
and now having a drink
Yeah, the show
Apprentice Bench
Chop and bone
Mizz on plus the preparation of food
Chopping away at the parsley. It's gone great. Thanks for asking. We're almost done. We're heading to the finish
I can't wait to be diminished
Now that the parsley is chopped we're ready to set it to the side and I'll go lovely with the meal later
Well, okay, that sounds dynamite
So now we're doing the Scotchfield marinade. We're going to have a bit of garlic, a bit of parsley, all of oil, salt and pepper. That should probably conclude it
Alright, now the steak's in the bowl
We're going to add my bullshit marinade that isn't really a marinade
But just a few little things that I had lying around. I hope that we enjoy the steak still
So first we're going to add the oil
Oh and the salt and the pepper and the garlic and the parsley
That should probably conclude
I hate that word
No, no, no
When you peel on it, like you don't need to do it too much because you don't want to, you know, lose half the asparagus and you waste your money on nothing
You want to get those excess spikes off to see where I'm staying along there
I think you're pretty much fine
So this is where the asparagus comes into play
We have plenty of trouble with her
Tell us about that, Carl
Oh, I could tell you about that for hours, mate
It started with the peeler, it started with the ground, it started with the roots
It started so many places that I don't even think it started
I think it actually ended on the ground, doesn't it?
Well, it must have
Yeah, so I was using this peeler and I realised it wasn't actually doing very well
So I went in for a bit of a harder peel
And I fucking ain't gone and took half the asparagus off
A bit sad, but gets the job done quicker
Yeah, all these peels are a piece of fucking shit
So that's pretty fucked because if you want me to snap one of my own half
And I'm supposed to be the person that's, you know, this excellent chef
And you're supposed to be the bitch
But we both fucked it up and it's really annoying
And we didn't even chop the ends off
Alright, so now we're going to take all the ends off
Sweet potatoes!
Is everyone excited?
I know I am
Cut them in half, cut them into chips
Do some other shit
One, two, three, four, five, six, seven, eight
Alright, so now we've got the sweet potatoes cleaned and pure
We're going to chop them up into nice crispy chip slices
Dip them in, and they're going to be perfect with a Scotch peeler
It's like what I'm about to do
I'm going to do that
Well, I was thinking at first, maybe, you know, nice little rectangular cube chips
Of the sweet potato
But I'm thinking with a Scotch peeler and the asparagus being a bit rustic
Why don't we make the fucking chips rustic?
Hey, just in case you stuff up this meal, mate
I've got a few pizzas coming, all right?
Don't use that, don't fire
No! I'll get it!
I hope there's enough oil in it
I don't know how you guys
Alright, fine
Temperature, about nine, do you reckon?
Yeah!
Max, max, max
We're waiting on the hot water
We're using poison tap water
We're all gonna die in about 30 years
Because the tap water is poison
That'd be great
There you go you fuck-up
Shouldn't you do all the editing?
There goes half the ingredients on the floor
Well, half the ingredients is better than all the ingredients
I see it's off the backboard
Yeah, it's off the backboard
Oh yeah!
Accident, I'll be sparsely in there
Oops
Yeah, anyway, Kong's sister, Christmas
Bachelot
As you can see there, we've got this bullshit plastic which will melt
Under extreme heat, but...
Fought the counts
What's your deep-frying?
Yeah, just like that, just like that
What's happening?
If we have these roasted with the...
That'll be nice, because as soon as we put that over the top
These will be cooked evenly with these calories
Because they're still kind of thick
Let's see that shit, I just want to see that spicy
If you had to buy a decent fucking drink
Damn Murphy, those are the best you'll make
What the hell have you got alive?
I don't know, what's your name?
No, it's not even mine, it's mine
What the hell are you doing here?
There you go, is that from the bottle?
I didn't just drop my disparition on the floor, did I, Kaz?
Oh, definitely not, dude
I don't know where it has them
Okay, so if you don't mind
Would you please be able to check if the sweet potatoes are cooked big
Yes, chef
Need a little longer on that, chef
Best way to make sure your pan is hot
You hold it as close as you can to your face
For burning the fuck out of your face
But I can't hide from you if it's the truth, please tell me then, do you plan to let me go?
You're easy, I'll stick out
I hate you, you're changing me into soft lies, you're not seeing me, but it's the only way
You didn't see me, why?
Honey, honey, I know
How can you let me go?
You got food in here
It's great
Look who can Scotch fill its steaks, roasted baby carrot and a...
Sparagus, a little bit of pizza
Yeah, this is part of it
And if we fuck up the whole meal
I don't know what, but I keep wondering what
To be racist, what?
Whoa, it's a sadness really
Scotch fill it, very crisp
Very crisp
Indeed
You want to rest the steak for at least three to six minutes depending on how long you've cooked it for
So for a well done, anywhere from five to six
Medium rare, for a fillet, maybe three to four
What are you doing with the steaks, dude?
Um, I'm just resting them right now
We don't have like a proper little resting rack or what do we do?
So before we're done let's just grab their corn
Then we drain the shrimp potato in
Grab like some sort of steaming bullshit pot, I've no idea
I'm gonna press
And I'm resting the steaks on that
Might be unhygienic, might not
Who cares?
What if the steaks cook about medium
Because you know, having the dad eating it
Or the sister eating it, they don't like this bit
All right
So uh...
Yep, they're about medium
Fucking been chilling with the chips
Because the chips will nicely...
SPICE!
Yeah, so now we're gonna chuck the salt in the chips
Maybe we can chuck the chips in
Maybe we can chuck them in
I'm gonna flip them now and make it a fucking big shrimp
SPICE
SPICE
SPICE
SPICE
SPICE
SPICE
SPICE
SPICE
SPICE
SPICE
Do you just fucking say shit dinner?
It's a massive conversation while having a few drinks
And all of the rest of the steak had to reheat
And now it's overcooked
Chips! Asked my sister to fucking check on him
But ooo-oo-oo-oo didn't check on him
Now they're all fucking fucked
Yeah, so what I was saying before
It's all fucked
Don't tell anyone
SPICE
It tastes fucking good
SPICE
SPICE
SPICE
SPICE
SPICE
Quick, that ain't some
It does taste good
Oh, you guys had these chili man carrots?
Yeah, that one
SPICE
Oh, the oil
It just cuts on butter to
Melt
Oh, look at these carrots dude
They're asparagus
They did them well, don't they?
Fuck it, I can't throw that far
Is it? It's not far
That means it's not far
So that was actually a full fucking basically
That's what you said, I'll buy you a book
SPICE
SPICE
SPICE
SPICE
